This East Coast medium-size clam (shell diameter of about 2½ inches) is of the hard-shell variety. Cherrystones are good both raw and cooked, steaming and baking being the most popular cooking methods. See also clam.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.